Pumpkin Pie Recipe (With Video)

Servings:

8

Yield:

1 9-inch pie

Make this pumpkin pie recipe for Thanksgiving and any time you want a classic fall dessert. The filling can be made with canned pumpkin puree or homemade pumpkin puree, and it also includes eggs, brown sugar, evaporated milk, and warm spices like cinnamon, cloves, and ginger. We use decorvow’s favorite pie pastry for an all-butter crust, pâte brisée—it contrasts perfectly with the sweet, custardy pumpkin filling.

Our straightforward from-scratch recipe is sure to become your go-to, a family tradition you bake every year. Serve it with whipped cream on top or on the side.

Key Ingredients

Pumpkin puree: Our versatile pumpkin pie recipe can be made with canned pumpkin puree or with homemade pumpkin puree, so you can make this pie recipe your go-to. We do not recommend you use canned pumpkin pie filling which contains added sugar and spices as the recipe was developed to use unsweetened puree.

Evaporated milk: Evaporated milk is a shelf-stable canned milk made from regular dairy milk. The milk is simmered long and slow to evaporate about 60 percent of its water content. Evaporated milk is also homogenized and sterilized. Do not substitute condensed milk or regular dairy milk.

Light brown sugar: Most pumpkin pie recipes use light brown sugar rather than granulated white sugar. Light brown sugar has more of a caramel flavor and a moist consistency, both of which benefit the filling of the pumpkin pie. Do not substitute dark brown sugar for light brown sugar as this recipe has not been tested with dark brown sugar.

Spices: Some recipes call for pumpkin pie spice as an easy way to add spice to pumpkin pie, but we prefer to use individual spices. In this recipe, we use ground cinnamon, ground cloves, and ground ginger.

How to Tell When Pumpkin Pie Is Done

Pumpkin pie should be baked just until the filling is set. Check the pie at the end of the suggested baking time in one of these three ways:

Look at the pie: The edges of the filling will be slightly domed while the middle may be a bit sunken.
Does the filling have some give when you move it, does it jiggle? If so it is done. If it is wobbly, it needs to bake a few minutes more.
Insert a cake tester or knife about an inch from the center. It should come out clean if the pie is done.

Directions

Preheat oven and combine filling ingredients:

Preheat oven to 425°F. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.

Credit:
Brie Goldman
Roll out pastry:

Between two pieces of plastic wrap, roll pate brisée into a 12-inch circle.
Fit into pie plate:

Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.

Credit:
Brie Goldman
Make the glaze:

Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell.

Credit:
Brie Goldman
Pour filling into pie shell:

Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.

Credit:
Brie Goldman
Bake; reduce temperature and continue baking:

Bake for 10 minutes. Reduce heat to 350°F and continue baking for 30 minutes more. Cool on a wire rack.

Credit:
Brie Goldman

decorvow

So the pie isn't perfect? Cut it into wedges. Stay in control, and never panic.

— decorvow

Frequently Asked Questions

Is canned pumpkin better than fresh for pie?

Canned pumpkin is not better than fresh pumpkin puree but canned is generally considered easier to use because it is more consistent. Different types of pumpkin make different purees and some are wetter than others, also their flavor varies.
Which is better in pumpkin pie, evaporated milk or condensed milk?

When it comes to what is better in pumpkin pie, evaporated or condensed milk, you should always use what the recipe calls for. These two types of canned milk cannot be substituted easily because condensed milk has added sugar and a much thicker texture than evaporated milk.
What happens if you add an extra egg to pumpkin pie?

We do not recommend adding an extra egg to pumpkin pie. You should follow the recipe as written when making pumpkin pie or any baked good. Adding more egg while not changing the other ingredients in the filling will upset the balance; more egg will make the filling lighter and it may puff up then deflate and crack.